It would be wasteful to buy (1)__________ if we are not going to use the same day or the following days, they will lose their quality and our cost would increase.
(2)__________ is to determine how closely the chef has followed quantity production standards established for the day. This is prepared after the meal.
(3)__________ is the term used for the quantity you require in order to meet your needs for a specific period of time.
The number of units to which the supply on hand should decrease or reach in order to do your order is called (4)__________
(5)__________ is called to the amount we want to have on hand at the end of the period to last until the delivery.
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1)FOOD PURCHASING AND CONROL
ReplyDelete2) PORTION INVENTORY AND RECONCILATION SHEET
3) PAR STOCK
4)REORDER POINT
5)NORMAL USAGE (AMOUN ON HAND)
BETY AND GINA